My husband is a self proclaimed mashed potato expert. He absolutely loves them and is quite picky about the taste and texture of every batch I make. Needless to say, I have tried 100 different recipes using everything from cream cheese to ranch dressing and electric mixers to hand mashers. After years of trial and error, I finally have the perfect recipe. For me, the secret is adding 2-3 Tbsp of sour cream at the very end. It makes the potatoes extra creamy and fluffy. Here is my go to recipe along with a few tips.
8-10 medium Russet or Yukon Gold Potatoes
4-5 Tbsp butter
3-4 Tbsp Milk
salt and pepper to taste
2-3 Tbsp Sour Cream
Peel and cut potatoes into medium, even sized pieces. Place in a large pot and cover with cold water. Place over high heat and boil until the potatoes are fork tender.
Drain the potatoes and place them back in your pot. Allow them to sit and steam in the uncovered pot for about 7-8 minutes. This allows some of the moisture to escape the potatoes, leaving them more able to absorb the butter and milk that you will add next.
Add the butter and milk and mash with a hand masher until you no longer see any lumps. Add salt and pepper to taste.
Finally, add the sour cream and continue mashing. Adjust seasoning as necessary.